Clark-Claudon’s WeBloghttp://blog.clarkclaudon.com
Engage, Experience, EducateWed, 18 Jun 2014 23:18:03 +0000en-UShourly1Do you meet a waxed bottle with fear why waxhttp://blog.clarkclaudon.com/2014/03/do-you-meet-a-waxed-bottle-with-fear-why-wax/
http://blog.clarkclaudon.com/2014/03/do-you-meet-a-waxed-bottle-with-fear-why-wax/#commentsTue, 11 Mar 2014 17:24:49 +0000http://blog.clarkclaudon.com/?p=287To all who fear opening a waxed Eternity bottle, now you too can be an expert! Don’t hesitate to educate anyone who brings out a knife or pales at the sight of a waxed bottle.

Why use wax? Besides being beautiful and adding to the hand crafted nature of our Eternity Reserve Cabernet, the wax slows down the aging process by decreasing the rate of oxygen that the wine breathes. By using wax and very high quality cork enclosures we are doing our best to assure the breathing process will be very slow and gentle.

For those who prefer young Cabernets, wax allows the wine to remain bright longer. For those who have learned to love a great aged wine, a wax enclosure gives a wine of this caliber more time to reach its peak while holding on to its vitality.

In earlier times, the wax used for wine enclosures became brittle as it cooled and more so as it aged. This became the bane for many who found no romance in trying to remove the wax from a beautiful aged wine. At Clark-Claudon we use a new type of wax that holds on to its elasticity. Waxing is a … Read more

]]>To all who fear opening a waxed Eternity bottle, now you too can be an expert! Don’t hesitate to educate anyone who brings out a knife or pales at the sight of a waxed bottle.

Why use wax? Besides being beautiful and adding to the hand crafted nature of our Eternity Reserve Cabernet, the wax slows down the aging process by decreasing the rate of oxygen that the wine breathes. By using wax and very high quality cork enclosures we are doing our best to assure the breathing process will be very slow and gentle.

For those who prefer young Cabernets, wax allows the wine to remain bright longer. For those who have learned to love a great aged wine, a wax enclosure gives a wine of this caliber more time to reach its peak while holding on to its vitality.

In earlier times, the wax used for wine enclosures became brittle as it cooled and more so as it aged. This became the bane for many who found no romance in trying to remove the wax from a beautiful aged wine. At Clark-Claudon we use a new type of wax that holds on to its elasticity. Waxing is a three step hand executed process. First the wax is slowly heated in a crock pot. Then a small dollop is placed on the top of each bottle. Once this has dried the bottle is turned upside down and dipped into the warm wax where it is gently rotated to create an even finish. Lastly the inverted bottle is plunged into ice water to instill a lasting shine.

Only then is the wine ready for release, an expression of time and place as well as a piece of art from the outside in.

]]>http://blog.clarkclaudon.com/2014/03/do-you-meet-a-waxed-bottle-with-fear-why-wax/feed/12012 CC Harvest Decisionshttp://blog.clarkclaudon.com/2012/09/2012-cc-harvest-decisions/
http://blog.clarkclaudon.com/2012/09/2012-cc-harvest-decisions/#respondWed, 19 Sep 2012 17:31:49 +0000http://blog.clarkclaudon.com/?p=264To pick or not to pick, that is the question. Who decides and how do they do it? At CC it is a detailed, group decision combining art and science. First there is the general visiual. Is verasion, or the coloring of the fruit, finished. Are the leaves in the fruiting zone, where the clusters hang, beginning to turn yellow. What direction are the upper leaves directed? Has plant growth stopped? Then the evaluation becomes more specific. Are the berries firm, but not hard, are the seeds dark brown and nutty does the juice give off a bit of color? The data below is the next info considered.

These readings, plus quite a few more, are taken once a week as harvest gets close and every other day as it gets closer. Yet, the final decision after all the science is done, comes down to the art of taste. Not a single grape will be picked until the flavors are just right.

QUESTIONS?

2012 Harvest Data

11-Sep-12

Date

Veriatal

Vineyard

Berry Weight

Berry Diameter

% Brown Seeds

Brix

pH

TA

11-Sep

CF-BLK 3

CCV

1.11

11.691

10

19.7

3.5

5.5

11-Sep

PV BLK 2

CCV

1.16

12.326

25

23.9

3.4

… Read more]]>To pick or not to pick, that is the question. Who decides and how do they do it? At CC it is a detailed, group decision combining art and science. First there is the general visiual. Is verasion, or the coloring of the fruit, finished. Are the leaves in the fruiting zone, where the clusters hang, beginning to turn yellow. What direction are the upper leaves directed? Has plant growth stopped? Then the evaluation becomes more specific. Are the berries firm, but not hard, are the seeds dark brown and nutty does the juice give off a bit of color? The data below is the next info considered.

These readings, plus quite a few more, are taken once a week as harvest gets close and every other day as it gets closer. Yet, the final decision after all the science is done, comes down to the art of taste. Not a single grape will be picked until the flavors are just right.

QUESTIONS?

2012 Harvest Data

11-Sep-12

Date

Veriatal

Vineyard

Berry Weight

Berry Diameter

% Brown Seeds

Brix

pH

TA

11-Sep

CF-BLK 3

CCV

1.11

11.691

10

19.7

3.5

5.5

11-Sep

PV BLK 2

CCV

1.16

12.326

25

23.9

3.4

6.7

11-Sep

CS-BLK 7

CCV

0.642

10.374

75

25.3

3.7

3.9

11-Sep

CS-BLK 6

CCV

0.942

11.364

90

24.9

3.6

4.5

11-Sep

CS-BLK 5

CCV

0.868

10.469

80

25.5

3.6

4.7

11-Sep

CS-BLK 4 (48 outside)

CCV

0.895

10.853

90

26.2

3.5

4.8

11-Sep

CS-BLK 4 (48 inside)

CCV

0.902

11.396

80

25.9

3.5

4.8

11-Sep

CS-BLK 2

CCV

0.89

10.974

70

23.2

3.4

5.

]]>http://blog.clarkclaudon.com/2012/09/2012-cc-harvest-decisions/feed/0Share the Legacy; Library Wine Sale!http://blog.clarkclaudon.com/2012/03/share-the-legacy-library-wine-sale/
http://blog.clarkclaudon.com/2012/03/share-the-legacy-library-wine-sale/#respondFri, 09 Mar 2012 22:41:00 +0000http://blog.clarkclaudon.com/?p=240After 19 vintages of beautiful, high scoring artisan wines, I am excited about Tuesday’s Library Release. Club Members get first shot and their 15% Club Discount applies. There is still time to join.

]]>After 19 vintages of beautiful, high scoring artisan wines, I am excited about Tuesday’s Library Release. Club Members get first shot and their 15% Club Discount applies. There is still time to join.

]]>http://blog.clarkclaudon.com/2012/03/share-the-legacy-library-wine-sale/feed/0Another Season; A Portrait of Possibilitieshttp://blog.clarkclaudon.com/2012/02/another-season-a-portrait-of-possibilities/
http://blog.clarkclaudon.com/2012/02/another-season-a-portrait-of-possibilities/#respondTue, 28 Feb 2012 00:29:57 +0000http://blog.clarkclaudon.com/?p=241With the warm weather; 80 degrees on Friday, 2012 bud break isn’t far off. The vineyard is pre-pruned with detailed purning planned for next month. Nitrogen fixing legumes are bright green and lush between the rows; soon to be disked into the soil. The reservoir is almost full and the bird houses are cleaned and ready for their Spring residents. Who knows what stories the 2012 season will tell.

In the winery, our master winemakers, Jean Hoefliger and Fred Delivert, have completed the first round of 2010 Cab blends while monitoring the beautiful 2011 baby vintage. For all the concern; both the 2k10 and 2k11 vintages will be all about location, location, location. Again, our terrior and viticultural practices made such a positive difference.

Fred and Jean are thinking the CC Traditional Cab and Eternity Reserve Cab are both hitting all the right notes. Everyone who tasted CC at Premiere Napa Valley agreed. I can’t wait to be in on the next blending session! From season to season so many possibilities.

]]>With the warm weather; 80 degrees on Friday, 2012 bud break isn’t far off. The vineyard is pre-pruned with detailed purning planned for next month. Nitrogen fixing legumes are bright green and lush between the rows; soon to be disked into the soil. The reservoir is almost full and the bird houses are cleaned and ready for their Spring residents. Who knows what stories the 2012 season will tell.

In the winery, our master winemakers, Jean Hoefliger and Fred Delivert, have completed the first round of 2010 Cab blends while monitoring the beautiful 2011 baby vintage. For all the concern; both the 2k10 and 2k11 vintages will be all about location, location, location. Again, our terrior and viticultural practices made such a positive difference.

Fred and Jean are thinking the CC Traditional Cab and Eternity Reserve Cab are both hitting all the right notes. Everyone who tasted CC at Premiere Napa Valley agreed. I can’t wait to be in on the next blending session! From season to season so many possibilities.

]]>http://blog.clarkclaudon.com/2012/02/another-season-a-portrait-of-possibilities/feed/0Half Priced Wine & Givinghttp://blog.clarkclaudon.com/2011/09/half-priced-wine-giving/
http://blog.clarkclaudon.com/2011/09/half-priced-wine-giving/#commentsWed, 28 Sep 2011 22:17:04 +0000http://blog.clarkclaudon.com/?p=233Since harvest is at least three weeks late this year, I have a bit of time to enjoy the hints of Fall and wonder about other aspects of our business…

What has surprised me, is the lower than expected interest in our Cabernet for Care Program. We have offered our 2005 Estate Cab, a Parker 94pt wine, for half price with the other half going to the non-profit of your choice! In other words, the customer gets the wine and the write off. I thought this would be a brilliant way to raise charitable funds while also giving our customers an amazing deal.

With the needs so great, we allocated 200 cases to this program. Its not like our wine isn’t selling. The 2007 sold out in 3 months and the 2008 is perched to break that record. I really don’t get it. Do you?

Alternatively, recession driven on-line “deals” continue. It is always frustrating when the deal is unknowingly on our wine. Oh well, people are doing what they can to attract business and make a little on each sale. But, if deals are what you are after, how about pairing one with a donation? I promise, both will … Read more

]]>Since harvest is at least three weeks late this year, I have a bit of time to enjoy the hints of Fall and wonder about other aspects of our business…

What has surprised me, is the lower than expected interest in our Cabernet for Care Program. We have offered our 2005 Estate Cab, a Parker 94pt wine, for half price with the other half going to the non-profit of your choice! In other words, the customer gets the wine and the write off. I thought this would be a brilliant way to raise charitable funds while also giving our customers an amazing deal.

With the needs so great, we allocated 200 cases to this program. Its not like our wine isn’t selling. The 2007 sold out in 3 months and the 2008 is perched to break that record. I really don’t get it. Do you?

Alternatively, recession driven on-line “deals” continue. It is always frustrating when the deal is unknowingly on our wine. Oh well, people are doing what they can to attract business and make a little on each sale. But, if deals are what you are after, how about pairing one with a donation? I promise, both will make you feel good!

]]>http://blog.clarkclaudon.com/2011/09/half-priced-wine-giving/feed/1Chip Budding; Amazinghttp://blog.clarkclaudon.com/2011/08/chip-budding-amazing/
http://blog.clarkclaudon.com/2011/08/chip-budding-amazing/#commentsMon, 08 Aug 2011 21:57:33 +0000http://blog.clarkclaudon.com/?p=219In preparation for our new Bordeaux blend; Eternity, we decided to chip bud one acre of Cabernet over to Petit Verdot and one acre to Cab Franc. The Petit Verdot is in full production. We budded the Cab Franc this last spring. A typical vineyard planting requires 5 years before the vineyard is in full production. Chip budding gives us an incredible jump on that number.

The “budders” are true artisans. First they cut the vine from the trunk leaving about 2 feet of trunk in the ground. Then a “chip” is taken from a vine of the desired variety. The “chip” is the size of the tip of your thumb nail. Next a tiny wedge is cut into the remaining trunk and the chip is fit in. Then the trunk with its new chip is wrapped at the budded juncture in a white plastic tape. From there a whole new vine will grow using the established root system of the previous vine. It is truely amazing!

Our newly chip budded Cabernet Franc is reaching for the sky. We will have a bit of fruit this year which will be dropped. If Mother Nature is kind, by 2012 we expect … Read more

]]>In preparation for our new Bordeaux blend; Eternity, we decided to chip bud one acre of Cabernet over to Petit Verdot and one acre to Cab Franc. The Petit Verdot is in full production. We budded the Cab Franc this last spring. A typical vineyard planting requires 5 years before the vineyard is in full production. Chip budding gives us an incredible jump on that number.

The “budders” are true artisans. First they cut the vine from the trunk leaving about 2 feet of trunk in the ground. Then a “chip” is taken from a vine of the desired variety. The “chip” is the size of the tip of your thumb nail. Next a tiny wedge is cut into the remaining trunk and the chip is fit in. Then the trunk with its new chip is wrapped at the budded juncture in a white plastic tape. From there a whole new vine will grow using the established root system of the previous vine. It is truely amazing!

Our newly chip budded Cabernet Franc is reaching for the sky. We will have a bit of fruit this year which will be dropped. If Mother Nature is kind, by 2012 we expect to have a decent crop.

]]>http://blog.clarkclaudon.com/2011/08/chip-budding-amazing/feed/1CC Wine Club Perkshttp://blog.clarkclaudon.com/2011/07/cc-wine-club-perks/
http://blog.clarkclaudon.com/2011/07/cc-wine-club-perks/#respondTue, 05 Jul 2011 17:12:27 +0000http://blog.clarkclaudon.com/?p=213Our CC Wine Club is growing! Members are not only receiving a guaranteed allocation, but also special pricing on all wine orders, unique invitations and little perks along the way.

I love to share special places in the Napa Valley. Consequently, each club member recently received a gift from the Napa Soap Company, one of my favorite shops in St. Helena. Using just the right combimation of essential oils and natural ingrediants, owner Sheila Rockwood’s most important ingrediant is cold pressed grape seed oil. Her products are luxurious and very limited! For example, only 50 hand made bars of soap are produced each day. Not surprising, Cabernet is my favorite!

]]>Our CC Wine Club is growing! Members are not only receiving a guaranteed allocation, but also special pricing on all wine orders, unique invitations and little perks along the way.

I love to share special places in the Napa Valley. Consequently, each club member recently received a gift from the Napa Soap Company, one of my favorite shops in St. Helena. Using just the right combimation of essential oils and natural ingrediants, owner Sheila Rockwood’s most important ingrediant is cold pressed grape seed oil. Her products are luxurious and very limited! For example, only 50 hand made bars of soap are produced each day. Not surprising, Cabernet is my favorite!

You can plan to stop by Napa Soap Company the next time you are in St. Helena or visit them at; www.napasoap.com.

]]>http://blog.clarkclaudon.com/2011/07/cc-wine-club-perks/feed/0Fish Paired with Cabernet!?http://blog.clarkclaudon.com/2011/05/fish-paired-with-cabernet/
http://blog.clarkclaudon.com/2011/05/fish-paired-with-cabernet/#respondThu, 19 May 2011 17:38:16 +0000http://blog.clarkclaudon.com/?p=194This recipe by Chef Stephen Barber; Fish Story, Lark Creek Group in Napa, defies the general belief that only white wine or light reds should be paired with fish. In fact, Chef Barber created this recipe specifically to pair with our Estate Cabernet. I expected him to come up with a meat dish, but not only does this work, it is spectacular!

I have summarized the recipe below. The detailed recipe can be found in, Decanting Napa Valley; the Cookbook.

To Make Beurre Rouge:
Bring wine, shallots, & vinegar to boil
Reduce heat & simmer until liquid is reduced to 2 T
Add 8 T of butter; one at a time wisking continually until thick.
Season with salt & butter. Hold in warm kitchen spot… Read more

]]>This recipe by Chef Stephen Barber; Fish Story, Lark Creek Group in Napa, defies the general belief that only white wine or light reds should be paired with fish. In fact, Chef Barber created this recipe specifically to pair with our Estate Cabernet. I expected him to come up with a meat dish, but not only does this work, it is spectacular!

I have summarized the recipe below. The detailed recipe can be found in, Decanting Napa Valley; the Cookbook.

To Make Beurre Rouge:
Bring wine, shallots, & vinegar to boil
Reduce heat & simmer until liquid is reduced to 2 T
Add 8 T of butter; one at a time wisking continually until thick.
Season with salt & butter. Hold in warm kitchen spot

Creamed Corn:
Shuck corn & grate on largest side of box grater
Milk cobs by running the back of a knife down them
Bring corn & “milk” to simmer
Add cream, cook for 10 minutes & season with salt & pepper

To Assemble:
Prepare Grill
Generously sprinke each side of Salmon with salt & pepper
Grill skin side down until skin shrinks and separates from flesh
Flip and grill until opaque throughout and translucent at very center
Transfere to platter
Grill Bok Choy
Spoon Cream Corn on plate, place Bok Choy on top
Place Salmon, skin side up, on top
Drizzle sauce around. Serves 4

]]>http://blog.clarkclaudon.com/2011/05/fish-paired-with-cabernet/feed/0CC Wine for Your Causehttp://blog.clarkclaudon.com/2011/04/cc-wine-for-your-cause/
http://blog.clarkclaudon.com/2011/04/cc-wine-for-your-cause/#respondTue, 05 Apr 2011 17:26:31 +0000http://blog.clarkclaudon.com/?p=190Anyone who knows us knows that we like to support charitable causes. My background includes teaching high school students who could not suceed and working with children and teens as a psychotherapist. Given that, helping our young get the best tools for life is high on my priority list. That is where Cabermet for Care comes in.

The program was started as a tool to support our customers’ efforts to raise funds for their causes. Over time we have also supported causes that are meaningful to our family. Yet, the best use of Cabernet for Care has been grass root efforts to raise funds for schools and small community projects.

The program is very simple, 50% of the retail sale price goes to the selected charity in our customers name. This can be one of our selected charities or one of yours. That is a $4680 donation for every 10 cases. The current Cabernet for Care wine is our exceptional 94 pt. 2005 Estate Cabernet.

Cabernet for Care can be used by a group of friends, a public or private school, a non-profit or the charitable giving department of your company. Large or small, together we can make a difference.… Read more

]]>Anyone who knows us knows that we like to support charitable causes. My background includes teaching high school students who could not suceed and working with children and teens as a psychotherapist. Given that, helping our young get the best tools for life is high on my priority list. That is where Cabermet for Care comes in.

The program was started as a tool to support our customers’ efforts to raise funds for their causes. Over time we have also supported causes that are meaningful to our family. Yet, the best use of Cabernet for Care has been grass root efforts to raise funds for schools and small community projects.

The program is very simple, 50% of the retail sale price goes to the selected charity in our customers name. This can be one of our selected charities or one of yours. That is a $4680 donation for every 10 cases. The current Cabernet for Care wine is our exceptional 94 pt. 2005 Estate Cabernet.

Cabernet for Care can be used by a group of friends, a public or private school, a non-profit or the charitable giving department of your company. Large or small, together we can make a difference.

]]>http://blog.clarkclaudon.com/2011/04/cc-wine-for-your-cause/feed/0News & Rain Damage?http://blog.clarkclaudon.com/2011/03/news-rain-damage/
http://blog.clarkclaudon.com/2011/03/news-rain-damage/#respondThu, 24 Mar 2011 18:18:48 +0000http://blog.clarkclaudon.com/?p=163 Next week we will offer three new ways for you to enjoy Clark-Claudon. I can’t wait to share the news with you. For now, I am watching a continuous down pour outside my window.

I have been asked, What does this do to the vineyard? We were below the needed rain level about a month ago. Now, we are well over. The rain has been battering us for days. The soil is completely saturated and the reservoirs are spilling.

This can be a set up for terrace slippage and major erosion. In addition, with bud break coming, heavy rain can knock off the tender buds. Plus, muddy vineyards and tractors do not get along very well. Consequently, the cultivation that is usually happening at this time is at a standstill.

Thankfully, the erosion control system at our vineyard is serving it well. To date, we have not lost any terraces and the cover crop & drainage system are preserving the top soil. We are all hoping the rain will stop by next week. If it does, all will be well. As I have said before, growing grapes and making wine is not for the faint of heart!… Read more

]]> Next week we will offer three new ways for you to enjoy Clark-Claudon. I can’t wait to share the news with you. For now, I am watching a continuous down pour outside my window.

I have been asked, What does this do to the vineyard? We were below the needed rain level about a month ago. Now, we are well over. The rain has been battering us for days. The soil is completely saturated and the reservoirs are spilling.

This can be a set up for terrace slippage and major erosion. In addition, with bud break coming, heavy rain can knock off the tender buds. Plus, muddy vineyards and tractors do not get along very well. Consequently, the cultivation that is usually happening at this time is at a standstill.

Thankfully, the erosion control system at our vineyard is serving it well. To date, we have not lost any terraces and the cover crop & drainage system are preserving the top soil. We are all hoping the rain will stop by next week. If it does, all will be well. As I have said before, growing grapes and making wine is not for the faint of heart!